Yield: 4 servings | Prep Time: 10 minutes
For the Salad:
1 cup uncooked farro, rinsed
2 ½ cups unsalted chicken broth
1 large grapefruit, segmented
3 cups mixed greens
½ cup Chickpeas, drained and rinsed
¼ cup crumbled feta cheese
Fresh Gourmet® Crispy Beets
For the Dressing:
¼ cup grapefruit juice
2 Tablespoons white wine vinegar
1 teaspoon dijon mustard
1 garlic clove, grated
2 teaspoons honey
¼ cup olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
In a small saucepan, bring chicken stock and farro to a boil. Cover and simmer over low heat for about 25 minutes or until tender. If necessary, drain any excess liquid and transfer to a large bowl.
In a separate bowl or mason jar, Whisk together grapefruit juice, vinegar, dijon, garlic, honey, olive oil, salt and pepper.
Add a few tablespoons of the vinaigrette to the warm farro and allow to rest for 10 minutes or overnight. When ready to serve, gently toss the farro with the grapefruit, mixed greens, chickpeas and feta. Drizzle with a few tablespoons of the vinaigrette and top with Fresh Gourmet® Crispy Beets.